Gingerbread Pancakes

Waking up to a plate of Gingerbread Pancakes is a delicious way to start the day. Full of the warm inviting spices of the holiday season.

Get the easy-to-follow recipe for this holiday favorite and discover the warm flavors of winter in a single bite!

Why We Love This Recipe

As a huge breakfast fan, I am always looking for a way to bring out the flavors of each season.

These pancakes have a comforting blend of ginger, cinnamon, clove, and nutmeg. It’s like Christmas in your mouth.

Ingredients

Pancakes

• Pancake Mix – use the measurements of egg and water according to the package.
• Egg
• Water
• 2 tbsp Ground Ginger
• 1-1/2 tbsp Ground Cinnamon
• 1/8 teaspoon Ground Cloves
• 1/8 teaspoon Ground Nutmeg
• Butter for cooking pancakes

Sweet Maple Gingerbread Syrup

• 2/3 cup Maple Syrup
• ½ cup Honey
• 1-1/2 teaspoon Ground Ginger
• 1-1/2 teaspoon Ground Cinnamon
• ¼ teaspoon Ground Cloves
• ¼ teaspoon Ground Nutmeg

Let’s Make Gingerbread Pancakes

Pancakes

1. Preheat oven to 200°.
2. Whisk together the pancake mix, water, and egg according to the measurements and instructions. Mine called for 1-3/4 cups of mix, 1 cup of water, 1 egg.
3. Add the cinnamon, ginger, clove, nutmeg, and mix.
4. Let it sit for 15 minutes.
5. Heat 1 tbsp butter in a large skillet.
6. Use a 1/3 cup measuring cup to measure pancake batter, add to skillet, and flip pancakes when tiny holes appear on the top.
7. Transfer cooked pancakes to a cookie sheet and place in the oven.
8. Work in batches until all the pancakes have been cooked.

Sweet Maple Gingerbread Syrup

1. Whisk all the ingredients into a small pot.
2. Heat until boiling.
3. Remove from burner.
4. Serve warm or at room temperature.

Krazy Kitchen Mom Tips

• Let the batter sit for at least 15 minutes (up to 30 is optimal). This allows the flour to soak up the moisture which makes a fluffier pancake.
• Wipe any excess browned butter out of the skillet with a paper towel between batches.
• Take your time and work in batches; don’t overcrowd the skillet.
• Mix the pancake batter the night before for easy prep in the morning and store it in a covered container in the refrigerator. Remove from the refrigerator 15 minutes before cooking.
• To freeze pancakes, allow them to sit at room temperature. Wrap them in plastic wrap and place them in a zip-top bag. To reheat, microwave them for 30 seconds.

More KKM Holiday Recipes

• Sweet Bourbon Butter Sauce
• Cinnamon Cream Cheese Frosting
• Acorn Squash Rings with Wild Rice
• Baked Apple Pie Rings